Grilled saury on a yakiniku plate Seasonal Japanese food

As the sun began to set, I lit some charcoal in the hibachi grill and headed to the front door with the salted saury.
Perhaps because this was a common sight not long ago, locals passing by call out to me and say they feel nostalgic.
Enjoying the autumnal twilight while grilling saury makes you feel like you've traveled back in time, and it's a strange feeling.

When grilling saury on a yakiniku plate, the flesh becomes plump and the fat flows into the grooves, allowing it to be grilled without producing as much smoke as when grilled on a wire rack.
Salt the saury in advance (leave it for at least an hour), and just before grilling, wipe off any excess water and brush it with a thin layer of fat. Remove the head and innards depending on your preference and how fresh it is.
Heat the plate on the gas stove until it is completely heated, then place it on the charcoal grill. If you are going to grill it directly on the gas stove, turn the heat down so that the saury does not touch the bottom of the pot, then start grilling it.

Tonight, I'll cook rice in an iron pot (rice pot). It will make fluffy, fresh, and delicious rice. I'm looking forward to the new rice season that will soon be upon us.